Essay on cultural identity cearense from “Baião de Dois”

Abstract

Since the late twentieth century, knowledge and flavors of traditional cuisine are losing certain historical and cultural characteristics, as the way to develop the culinary preparations is gradually disappearing, because unfortunately the collective memory and traditional knowledge are being swallowed up by globalization. The aim of paper was to focus on some historical and culinary profiles of the plate called “baião de dois” in order to preserve the traditional preparation of this product of the cearense culture to value it as a delicacy in a particular location, an identity factor, to be recognized as a state gastronomic heritage, as did other Brazilian states. The profiles covered here: historical, cultural and nutritional of the “baião de dois”, serve to value and to legitimate ways of using food as a party in interest to consider political, economic, identity order reasons, etc. Therefore, preservation of gastronomic heritage must be valued because of the need for reaffirmation of collective identities as opposed to the trends of homogenization and globalization process, in order to balance the traditional manifestations and social sustainable economic progress, generated from the use of local raw materials.